Easy Balsamic Tofu Steaks

Balsamic Tofu Steaks save my life on a regular basis. They are so easy to make, so versatile, and they can be made in bulk and saved in the fridge for later use. Whenever I haven't planned for lunch or dinner, I always fall back on these because they are so quick to make, easy to take with you, great served hot or cold, and they pair well with all of my favorite things!

As pictured above, I love throwing them into a sandwich with lettuce and tomato (and some avocado too!). They also go well on top of a salad, in a wrap, over a pasta salad (this one especially), Mediterranean quinoa salad, as a snack by themselves, and anything you can think of!

Healthy Life Tip: Make a dish with these tofu steaks at the beginning of the week and make extra steaks to have with a variety of different lunch options throughout the week. This is a huge time saver, and an easy way to ensure your lunches are homemade and healthy!

Balsamic Tofu Steaks:

Package or more of organic firm or extra firm tofu

Your favorite balsamic dressing (I love OrganicVille's Olive Oil & Balsamic Vinaigrette)

Organic Italian seasoning

Organic red pepper flakes (optional) 

Preheat the oven to 375 degrees. 

If you have time, or know you are going to make this in advance, have the steaks marinating in your balsamic vinaigrette ahead of time. If you don't, I find following the steps below helps to achieve the most flavor is the shortest amount of time. 

Slice the tofu into 6 steaks and press out the water pretty well. Line a baking sheet with parchment paper and place slightly less then a tablespoon of vinaigrette where each tofu steak will go. Place steaks onto the the sheet making sure the vinaigrette is spread out beneath each. 

Next, using a fork, poke a generous amount of holes into the top of the steaks. Cover each steak with your balsamic vinaigrette, making sure it covers the sides as well. Sprinkle Italian seasoning on top of each as desired and for an extra kick, also sprinkle on some red pepper flakes. 

Bake for about 10-15 minutes, or until edges become golden and crispy, then enjoy! 

Time Saver Tip: Prepare the steaks first and as they are cooking prepare your other ingredients. 

Mediterranean Pasta Salad with Grilled Balsamic Tofu!

Mediterranean Pasta Salad with Grilled Balsamic Tofu:

Makes 3 Servings:

1 1/2 servings of your favorite whole wheat organic pasta (365 organic rigatoni pictured above)
4 servings organic extra firm tofu
1/2 cup 365 Organic Balsamic Vinaigrette Dressing
20 grape tomatoes, halved or quartered
1 organic cucumber, diced
1/2 organic yellow pepper, chopped
1/2 organic orange pepper, chopped


Cook pasta according to directions. While water is heating, drain and cube tofu and place into a bowl with dressing to marinate, then set aside. Begin to prepare vegetables until water begins to boil.

Once you place the pasta in the water, begin to heat grill pan on medium and place the tofu cubes onto the center of the pan using a pair of tongs. Once pan is heated, tofu should begin to sizzle. Keep the tofu on the same side moving occasionally and adding more dressing to prevent sticking, but do not flip. While tofu cooks, continue to prepare vegetables and place into a separate large bowl. Add 1-2 tablespoons of dressing from tofu bowl and toss into vegetables. You won't need more than this.

Once one side of the tofu is light-medium brown (2-5min), use the tongs to flip it to the opposite side. Add some of the extra dressing to the tofu and onto pan so that it sizzles around the tofu. Let sit for another 2-3 minutes allowing this side to brown also.

Once pasta is complete, drain and add to large bowl with vegetables and toss, allowing the dressing to spread over everything. Separate onto plates and once tofu is complete, add tofu and enjoy!

This dish works great cold also, just rinse and place pasta in refrigerator for several minutes and allow tofu to cool before serving.

Healthy Life Tip: Cook extra servings and save for an easy lunch or dinner later in the week!

Rather just stick the tofu in the oven and get something else done? Check this out:

Easy Balsamic Tofu English Muffin Sandwich!

Tofu English Muffin Sandwich:

1 serving extra firm organic tofu - cut to filet shape

1 organic tomato 

1 organic English muffin

4 tablespoons your favorite organic balamic vinegar dressing (to calculate nutrition info subtract remaining amount in pan from amount you started with - usually about 1/2)

Some organic Lettuce, baby spinach, or mixed greens, whichever you prefer

Organic Italian seasoning

Drain and slice tofu into filets. For this recipe I use 2 filets as a serving size. Using a regular size container of tofu, slice into 6 rectangles.

Heat pan over low heat and place 2 tbsp of dressing onto pan and a sprinkle of Italian seasonings. Stir seasoning into dressing and then place both filets of tofu into pan. Gently use fork to poke some holes into the tofu, add 2 remaining tbsp to top of tofu and then lightly sprinkle Italian seasonings on top. Let cook on low for 5 min and then flip the tofu, gently poke several more holes and cover the tofu with remaining dressing in pan and sprinkle another layer of Italian seasoning on top. Let cook for an additional 5 min. 

While tofu cooks, slice tomato into thick slices and lightly sprinkle some Italian seasoning on one or two slices, rinse and set aside lettuce, and toast English muffin. 

Once the tofu is done, layer onto English muffin and enjoy! 

Only one filet and one tomato slice tends to fit well into an English muffin, so I always chop up some extra lettuce and have the second slice with the lettuce and remaining tomato as a small side salad - and the tofu is so moist you don't even need extra dressing!

Nutrition Info (based specifically on 1 serving nasoya organic extra firm tofu, 2 tbsp 365 Organic Balsamic dressing, 365 organic english muffin):

342 calories, 15.7g fat, 2g sat fat, 0g trans far, 0mg cholesterol, 541.2mg sodium, 35.8 carbohydrates, 4.5g fiber, 6.2g sugar, 17.1g protein

Mediterranean Pasta Salad

Mediterranean Pasta Salad with Grilled Balsamic Tofu:

Makes 3 Servings:

1 1/2 servings of your favorite whole wheat organic pasta (365 organic rigatoni pictured above)
4 servings organic extra firm tofu
1/2 cup 365 Organic Balsamic Vinaigrette Dressing
20 grape tomatoes, halved or quartered
1 organic cucumber, diced
1/2 organic yellow pepper, chopped
1/2 organic orange pepper, chopped

Cook pasta according to directions. While water is heating, drain and cube tofu and place into a bowl with dressing to marinate, then set aside. Begin to prepare vegetables until water begins to boil.

Once you place the pasta in the water, begin to heat grill pan on medium and place the tofu cubes onto the center of the pan using a pair of tongs. Once pan is heated, tofu should begin to sizzle. Keep the tofu on the same side moving occasionally and adding more dressing to prevent sticking, but do not flip. While tofu cooks, continue to prepare vegetables and place into a separate large bowl. Add 1-2 tablespoons of dressing from tofu bowl and toss into vegetables. You won't need more than this.

Once one side of the tofu is light-medium brown (2-5min), use the tongs to flip it to the opposite side. Add some of the extra dressing to the tofu and onto pan so that it sizzles around the tofu. Let sit for another 2-3 minutes allowing this side to brown also.

Once pasta is complete, drain and add to large bowl with vegetables and toss, allowing the dressing to spread over everything. Separate onto plates and once tofu is complete, add tofu and enjoy!

This dish works great cold also, just rinse and place pasta in refrigerator for several minutes and allow tofu to cool before serving.

Healthy Life Tip: Cook extra servings and save for an easy lunch or dinner later in the week.